Industrial Eats in Buellton

On April 1, I met up with "toodie jane" at Industrial Eats for dinner. Located in a light industrial zone and housing a restaurant, catering operation and craft butcher shop, this oft recommended spot is no joke.

We tried to get there on the early side to snag seats on a busy Saturday night. An outdoor table would have been an option.

We were lucky to nab two at the counter where we could browse the cookbook library and be on the perimeter of the dining room din. Toodie jane says that the collection turns over from time to time.

Industrial Eats has a nice selection of local brews and wines. We shared a bottle of Bristol's Cider brewed in Atascadero.

Industrial Eats operates *TWO* wood-burning ovens. This pizzaiolo has to be one of the most cool and calm I've witnessed churning out orders on a bustling night.

The menu is very extensive, including many salads, pizzas and wood-roasted meats, plus daily specials. You order and pay at the counter, then the food is brought to your seat. First up, one of the specials, rabbit braised with whole grain mustard cream sauce, thyme and leeks. Most delectable, and I was wishing for some bread to soak up the saucing.

One of the menu staples is a Little gems salad with pancetta, boquerones and egg, $9. A version of surf 'n' turf, if you will. Served with red lettuce this time, I'm sure it would have been better with more crunch. The light rice vinegar dressing with fresh herbs was bright and refreshing to highlight the cured meat and silvery fish.

The pizza special, $15, featured chanterelles, pork sausage, Taleggio and a handful of arugula. A delicious combination complimented by the wood smoke tones on a thickish crust. The crust was on the chewy side and tasted a bit like sourdough.

Another special of the day, roast marrow bones with wild arugula, sunny side up egg and grilled bread, looked like the perfect breakfast plate. But who doesn't love marrow any time of day?

We ordered too much food for two people, but I'm glad I got to try a variety of dishes. I need to go back for the pastrami tongue reuben, pan bagnat, and so much more. In case you're wondering what's in the big bowl above eye level on the cooks' counter, using the phone periscope-style reveals the local ranch eggs within.

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